Gooey Butter Tarts

Flaky pastry filled with a gooey sweet filling, all buttery and filled with currants. These are the best!

For the Pastry:
6.5 ounces of plain flour (1 1/2 cups)
1/4 tsp salt
2 ounces cold butter, cubed
2 ounces cold shortening, cubed
1 egg yolk
1 tsp vinegar
ice water

For the Filling:
3.75 ounces of Soft light brown sugar (1/2 cup packed)
4 fluid ounces golden syrup (1/2 cup)
1 large free range egg
2 TBS butter, softened
1 tsp each vanilla and white vinegar
pinch salt
3 ounces dried currants (1/2 cup packed)

Whisk the flour and salt for the pastry together in a bowl. Drop in the butter and shortening and cut it in with two round bladed knives until the mixture resembles coarse crumbs. Whisk the egg yolk together with the vinegar and add enough ice water to equal 75 ml. (1/3 cup) Gradually sprinkle this over the flour mixture, stirring it in with a fork until the pastry holds together. Shape into a disc, wrap in cling film and chill in the refrigerator for about an hour.

For the filling, whisk the sugar, golden syrup, egg., butter, vanilla, salt and vinegar together vigorously. Set aside.

Preheat the oven to 230*c/450*F/ gas mark 7.

Roll out the pastry on a lightly floured surface to 1/8 inch thickness. Stamp out rounds with a 4 inch round pastry cutter. Fit into shallow bun tins. Drop a few currants into the bottom of each. Top off with some of the egg mixture, filling 3/4 full.

Bake in the bottom third of the heated oven for 12 minutes, or until filling is puffed and bubbly and the pastry is golden brown. Remove from the oven. Let stand one minute, and then immediately loosen and remove to a wire rack to cool completely before eating.